Once again, I didn't get last night's dinner posted last night. But better late than never, right? I made Rachael Ray's Spaghetti with Mozzarella-Stuffed Meatballs, from her Every Day with Rachael Ray magazine. The spaghetti with tomato sauce is very simple: only a little garlic is added to the sauce. But the love is in the meatballs. They're seasoned with bread crumbs, egg, parmesan cheese, parsley, and more garlic. They would be good if you stopped there. But don't, because they get even better when you cut up fresh mozzarella into little cubes, then stuff the cubes of cheesy goodness into the meatballs. When the meatballs cook, the cheese melts and gets all oooey and gooey (technical culinary terms). The best part is how easy and fast this was to make! If you're looking to spruce up your go-to spaghetti dinner, you should give this recipe a try.
Oh yeah, do you remember Shasta? "Don't give me that so-so-soda..." Well, I saw some when I was at the grocery store the other day, and I had to pick up a few cans. Which is awesome because, a. they sell it by the can, and b. it totally reminds me of when I was little, and I used to drink it (or Rocky Top, remember Rocky Top?) at my Aunt's pool. The Black Cherry tastes just as good as I remember!